June 27, 2008
巴黎廳1930 (Paris 1930)
The flagship restaurant at the Landis Hotel is widely acknowledged as the finest formal Western restaurant in Taipei, and priced accordingly. However, at the last tourism convention show, the hotel was offering vouchers at 10% off face value, and who can resist a nice discount? Actually we resisted for a long time, until the one year due date of the vouchers was almost expired. So much for saving it for a special occasion, let's just pick a convenient Friday night and go already.
The menu is set up to offer various multi-course meals, such as a seafood meal, a chef's menu, a vegetarian menu, and the obligatory over-the-top extravagant selection. I chose the seafood and she had the chef's menu.
The menu speaks for itself, the pictures not so much, due to the dim lighting. Still can't quite let myself bust out the DSLR at formal restaurants. The service was certainly up to the expected standards, with the added bonus that the wife could converse easily with the waiter, and the live piano/violin added a bit of liveliness to the atmosphere without being obtrusive. It'd be perfect as the can't miss proposal restaurant. There were also more than a couple of birthday cakes delivered to the other tables during the meal. However, the entire meal just wasn't as good as other places we've been, like L'Atelier de Joel Robüchon, which offered a more casual atmosphere and finer preparation all at the same time. They offered much the same frou-frou techniques, but the foams at the Michelin-starred restaurant were just a bit finer, the jellies had that much more flavor, and the seafood just a bit more umami. On the other hand, plane tickets to Tokyo don't come all that cheap these days, either.
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Amusé:
Pâté mousse on roe. Greens dressed with aged balsamic vinegar.
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Appetizers:
Toro Carparccio and Kumamoto Oyster
Squid Ink Jelly, Sour Cream and Spiced Cod Roe Chantilly, Red Pepper Wafer, Lemon Thyme and Anchovy Oil Capsule
Sakura Prawns and Spanish Ham
With Melon Jelly Cube, Sweet Pepper "Yolk" and Manchego Dentelle and Herb "Mille Feuille"
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Soup Course:
King Prawn
Celery Leaf and Watercress Tempura, Shellfish Consomme Flavored With Aromatic Herbs and Clam Fondue
Poached Digby Scallops
Clams, Orange Essence and Crispy Chorizo With a Potage of Tomato al la "Basque"
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Fish Course:
Mine:
Flounder Filet
With Tarragon Butter, Carrot Orange and Polenta Puree and White AsparagusHers:
Butter and Thyme Poached Lobster and Shitake Ravioli
With Vanilla Bean Oil, Saffron Emulsion and Ragout of Snails, and White Hon Shimeji
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Savory Course:
Scallops Poached in Lemongrass and Coconut Oil
With Yellow Curry and Sea Urchin Emulsion, Enoki, Chinese Cured Ham and Cabbage Spring Rolls
Foie Gras
Peking Duck Broth, Creamed Onion and Parsnip, Pea Greens and Carrot "Air"
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Entree:
St. Pierre "Barigoule"
Cauliflower, Frothy Bacon Cream and Saffron Aioli With Artichokes, Mussels, Confit Pear Tomatoes and Dried Parsley Salt
Lightly Smoked Whole Roasted Pigeon
Lemon Sage Flavors with Wild Rice, Bacon, and Morel "Pilaf", Cumquat Relish and Celeriac Puree
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Desserts:
Seasonal Sweets
Raspberry sorbet, chocolate cake with apricot gelee, fresh fruits.
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Extra Touch:
New York style cheesecake, as we pretended it was our anniversary dinner.
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Mignardies
巴黎廳1930 - 亞都麗緻大飯店
Paris 1930 At The Landis Taipei Hotel
台北市民權東路二段41號
41 Min Chuan East Road, Section 2, Taipei
02-2597-1234